Everything I Ate this Week (tasty, realistic vegan meals)

34
86



Go to or use code minarome to get a 2-year plan with a huge discount plus 1 additional month for free.
Thanks to NordVPN for sponsoring this video!

Watch another What I Eat in a Week here:

Artemis’ Greek Goddess Bread:

Instagram: @mina_rome
50+ Recipe Ebook:
Email: [email protected]
Website: www.mina-rome.com

Disclaimer:
I am not a nutritionist or health professional of any kind. My videos are not to be used as diet advice but as a source of vegan recipe inspiration and (hopefully) entertainment.

✨Ingredients and Notes ✨

#1 Chickpea Tahini Salad

½ cucumber
1-2 handfuls cherry tomatoes
1 can chickpeas, drained and rinsed
a handful of pine nuts

3 tbsp unsweetened plain soy yogurt
1 ½ runny tahini
1 tbsp white wine vinegar
a dash of curry powder
fries seasoning to taste (salt, paprika, garlic powder, dried herbs…)

→ serves 2

#2 Nina’s Banana Brownies

4 bananas, mashed
50ml sunflower seed oil (¼ cup minus 1 tbsp)
120g sugar (½ cup + 1 ½ tbsp)
1 tsp baking soda
1 tsp baking powder
1 splash of vinegar
pinch of salt
½ tsp cinnamon
220g flour (regular or oat) (2 cups minus 1 tbsp)
4 tbsp unsweetened cocoa
100g chopped vegan chocolate (½ cup)
a few tbsp non dairy milk to adjust the consistency

Mix all the ingredients, and bake for 20-30 min at 180C in a brownie pan lined w parchment paper

#3 Fruity Coconut Porridge

½ cup small cut oats (45g)
A pinch of salt
2 tbsp shredded coconut
1 cup non dairy milk (250ml)

A handful of frozen fruit
Maple syrup and shredded coconut for the topping

→ serves 1

#4 Vegan ‘Protein’ Pancakes

1/2 cup flour (60g)
1 Tbsp unflavoured or vanilla protein powder
¼ tsp salt
1 t baking powder
2 tbsp coconut sugar

⅓ plant milk (80ml) + 2-3 more tbsp to adjust the consistency later
1 tsp apple cider vinegar
2 Tbsp applesauce
1 Tbsp smooth runny peanut butter

tiny bit of coconut oil for the pan
toppings of choice

→ serves 1

#5 Quick Miso Zoodle Soup

1 zucchini
Lil but of oil for the pan
¼ tsp garlic powder
Salt to taste

50g Glass noodles (1.76oz)
1 cup water (250ml)

1 tbsp miso soup paste or white miso paste
2 tbsp nutritional yeast
Chili flakes to taste
2 tsp white wine vinegar
2 tsp soy sauce, or to taste
More spices of choice to taste
Roasted Sesame seeds for the top

→ serves 1

#6 Banana Quinoa Porridge

if you don’t already have 1 serving of cooked unseasoned quinoa, then use:

50g quinoa (¼ cup + 1 tbsp)
½ cup water (125ml) , more if it evaporates too fast
→ let simmer over medium heat for about 15 minutes, so until almost fully cooked?

then add:

½ mashed banana
¼ tsp cinnamon
pinch of salt
⅓ cup non dairy milk (80ml)

and let simmer for another 10 min or so

serve with the other banana half, some walnuts, maybe some maple syrup …

→ serves 1

#7 Fancy Soy Salad

a bit more than 1/3 cup dried soy granules (30g)
¼ tsp vegetable broth powder
about 2/3 cup hot boiling water (160ml)

Lambs lettuce
Cucumber
Cherry tomatoes

Oil for the pan
1 spring onion

for the dressing:

Juice of ½ lemon
2 tsp runny tahini
1 tsp maple syrup
½ tsp mustard
salt, spices to taste

1 tortilla
lil bit of oil
seasoning of choice

→ serves 1

#8 Vegan Croissants / Cornetti

⅓ cup non dairy milk (80ml)
⅓ cup plain non dairy yogurt (80g)
1 tsp vanilla
2 ½ tbsp sunflower seed oil
¼ cup sugar (50g)
1 ½ tsp dry active yeast

2 cups spelt flour (250g) + a little more for the surface
½ tsp salt

140g cold vegan butter, cut into chunks, then rolled into a 3mm thin rectangle (4.9oz)

optional: 50g vegan chocolate, broken into bits (1,76oz)

a few tbsp of soy cream or non dairy milk to brush them + optionally a sprinkle of sugar

→ yields about 10 small pastries
→ serve immediately

#9 Roasted Gochujang Sweet Potatoes

3-4 small sweet potatoes
1-2 tsp oil

for the sauce:

1 tsp gochujang, use less if that’s too spicy
2 tsp cornstarch + 2 tbsp water
1 tbsp rice vinegar
1 tbsp soy sauce
3/4 tsp maple syrup
a few more tbsp of water to adjust the consistency

served with about ½ cup black beans (80g), ½ avocado, lettuce and sesame seeds

→ serves 1

Music used:

intro by Mikel, GameChops:
Dan & Drum:
trees and lucy:
Rytas –
Ebony Loren –
Jazz Chillax:
flughand:

north takoda:
Loopschrauber:

soft eyez:
culpeo:
Babylon the Beach:

Fiji Blue –

Much love,
Mina

This video is sponsored by Nord VPN

source

Comments

comments

34 COMMENTS

  1. I absolutely love to watch your videos, such a comfortable and cozy atmosphere and I love the simple, yet super delicious looking recipes. Iˋd quite be interested in your personal life, like it would be amazing to see what you do even more in a vlog kinda style because I think you are so interesting and I would like to get to know you better 😀 Lots of love, you go girl 🙂

  2. Here is a good way to rinse Quinoa without a strainer:
    Put the Quinoa in the pot that you want to cook them in, fill it with lots of water, take a whisk and thoroughly whisk it (I mean really intensively and release some your tension or mood on the Quinoa 😉) – the water will foam a bit and changes color. The Quinoa will settle very fast and you can just pour out carefully the water. Repeat this step a couple of times and you are good to go.

LEAVE A REPLY